Drjt's profile page
Recipes
Salmon with Roasted CHili-Mango Sauce
By Drjt
Position oven rack in upper third of oven; preheat broiler
- 3 teaspoon(s) extra-virgin olive oil
- 1/2 cup(s) thinly sliced shallot
- 2 teaspoon(s) coriander seed
- 1 1/2 dried red chiles
- 1 medium ripe, slightly soft mango
- 2 tablespoon(s) finely chopped fresh cilantro
- 4 clove(s) garlic
- 1/2 teaspoon(s) salt
- 1 pound(s) salmon fillet
Grilled Potato Wedges
By Drjt
Place potatoes in a large pot, and add enough cold water to cover by 2 inches
- 5 large russet potatoes, scrubbed and cut lengthwise into 1 1/2-inch wedges
- Coarse salt
- Extra-virgin olive oil, for brushing
- Sea salt and freshly ground pepper
Thomas Keller's Citrus-Marinated Salmon
By Drjt
1. Grate the citrus zests using a very fine grater, onto a parchment- or waxed paper-lined surface
- Potato Blini:
- • 9 to 10 ounces salmon fillet, skin removed (see note below)
- • Zest of 1 lemon
- • Zest of 1 lime
- • Zest of 1 orange
- • Zest of 1 grapefruit
- • Kosher salt, sugar, freshly ground white pepper as needed
- • Potato Blini (recipe follows)
- • Garden Greens (recipe follows
- • 1/2 pound Yukon gold potatoes (or baking potatoes)
- • 2 tablespoons flour
- • 1 to 2 whole eggs
- • 1 to 2 tablespoons crème fraîche
- • 1 egg white (if necessary)
- • Salt and freshly ground pepper
- Garden Greens:
- • 1 cup mixed salad greens, washed and dried
- • 1 tablespoon citrus juice (lemon, lime, grapefruit or a mixture)
- • 1 tablespoon white wine vinegar
- • 2 tablespoons extra-virgin olive oil
- • Salt and freshly ground pepper
Salmon with Pineapple Salsa and Spicy Chile
By Drjt
Mix mayonnaise and chipotle chiles in small bowl
- 1/4 cup mayonaise
- 1 1/4 teaspoons chopped canned chipotle chiles in adobo sauce
- 1 cup diced cored fresh pineapple
- 2 tablespoons ginger preserves or orange marmalade
- 1 tablespoon fresh lime juice
- 1 teaspoon minced peeled fresh ginger
- 2 tablespoons chopped fresh cilantro
- 4 (6-ounce) salmon fillets with skin (each 1 to 1 1/4 inches thick)
- 2 tablespoons olive oil
Turkish-Style Lamb Pizza
By Drjt
1. Combine the first four ingredients in the bowl of an electric mixer fitted with a dough hook or, alternatively, ...
- • 2 1/2 cups unbleached, all-purpose flour, plus more for dusting
- • 2 teaspoons kosher salt (or 1 teaspoon table salt), plus more to taste
- • 1/2 teaspoon instant yeast
- • 1 cup cool (65° F) water
- • 1 tablespoon olive oil, plus more for oiling bowl
- • 1 small onion, peeled and finely chopped
- • 4 cloves garlic, peeled and finely chopped
- • 1/2 teaspoon red pepper flakes, or more to taste
- • 8 ounces ground lamb
- • 2 tablespoons tomato paste
- • 1 teaspoon ground sumac (a pinkish-red spice with a tart, fruity flavor, available in specialty gourmet and health food stores; may substitute finely grated lemon zest)
- • 1/4 cup finely chopped mint leaves
- • 1/4 cup finely chopped parsley leaves
- • Freshly ground black pepper to taste
- • Yogurt, for drizzling over finished pizzas (optional
Grilled Peach Slaw with Pecans
By Drjt
Set an outdoor grill to medium-high heat
- 2 pound(s) ripe peaches, halved, pitted
- Extra-virgin olive oil cooking spray
- 1 teaspoon(s) salt
- 1/2 cup(s) reduced-fat mayonnaise
- 3 tablespoon(s) cider vinegar
- 2 tablespoon(s) honey
- 1 teaspoon(s) Dijon mustard
- 1/2 teaspoon(s) freshly ground pepper
- 1 small (1 1⁄2 lb) head Savoy cabbage, cored, thinly shredded (8 cups)
- 2 (1 cup) carrots, peeled, grated
- 4 scallions, thinly sliced
- 1/2 cup(s) mint leaves, coarsely chopped
- 1 cup(s) toasted pecans, coarsely chopped
Seared Scallop with Spiced Crab
By Drjt
1. In a pan over medium-low heat, or on a tray in a toaster oven, toast the cumin, cardamom, star anise, fennel and...
- 2 tablespoons cumin seed
- • 1 tablespoon green cardamom pods
- • 1 teaspoon star anise
- • 1 teaspoon fennel seed
- • 1 teaspoon coriander seed
- • 5 grapefruits
- • Neutral oil, such as corn or grapeseed
- • 2 cups red onion, finely minced
- • Salt to taste
- • 1 stalk lemongrass, smashed
- • 2 kaffir lime leaves
- • 1 tablespoon honey
- • 1 tablespoon butter
- • 6 fresh U-10 sea scallops or other scallops that make a total of 2/3 to 3/4 pound, rinsed in cold water and gently patted dry
- • 1 pound fresh crabmeat
- • Fresh lime juice to taste
- • 2 tablespoons cilantro, chopped
Paella
By Drjt
1. Peel the shrimp. Set the shrimp aside and put the shells in a large saucepan with the chicken broth
- 1/2 • 1/2 pound large shrimp
- 4 1/2 • 4 1/2 cups chicken broth
- 1 • 1 pound Italian green beans
- 1 • 1 cup green peas, raw or frozen
- 1/2 • 1/2 pound fresh tomatoes
- 1 • 1 pound boneless, skinless chicken leg or thigh meat (6 or 7 thighs, boned and skinned)
- 1/4 • 1/4 cup olive oil
- • salt and freshly ground pepper
- 1 • 1 large onion, chopped
- 2 • 2 cloves garlic, chopped
- 1/4 • 1/4 cup dry white wine
- • pinch of saffron threads, mashed to a powder with mortar and pestle
- 2 • 2 cups medium-grain rice
- 2 dozen • 2 dozen small clams, scrubbed
- 2 • 2 tablespoons chopped parsley
- • juice of 1 lemon
- 1/2 • 1/2 pound cooked mild smoked sausage, sliced
Grilled Shrimp with Melon and Pinapple Salsa
By Drjt
Make Ahead Tip: Marinate the shrimp (Step 1) for up to 24 hours
- pound raw shrimp (16-20 per pound), peeled and deveined (see Note)
- 2 tablespoons canola oil, divided
- 2 teaspoons finely grated fresh ginger, divided
- 2 teaspoons minced seeded jalapeño, divided
- 2 cups finely diced firm ripe melon
- 1 cup finely diced fresh pineapple
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced red onion
- 3 tablespoons rice vinegar
- 2 tablespoons finely chopped fresh mint, plus 4 sprigs for garnish
- 1/2 teaspoon kosher salt
- 4 large lettuce leaves, such as Boston, romaine or iceberg
- 4 lime wedges
Grilled Balsamic-and-Garlic Flank Steak Recipe - Melissa Rubel Jacobson | Food & Wine
By Drjt
In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 large garlic clove
- 1/2 teaspoon thyme leaves
- One 2 1/2-pound flank steak
- Salt and freshly ground pepper